Chicken piccata with Kalamata olives - recipe with step-by-step photos

Ingredients:

• 1 chicken breast
• 250 milliliters of water (even better chicken broth, if you have some)
• 100 milliliters of fresh cream
• 50 milliliters of white wine
• 50 grams of wheat flour
• 30 grams of dried tomatoes
• 30 grams of olives
• 20 grams of butter
• 3 garlic cloves
• 2 spoons of olive oil
• 1 lemon
• pepper
• parsley
• salt

Cut the chicken breast in 4 pieces and beat each piece for a few seconds just to be more tender when cooked.

Pass through the flour every piece of chicken and put it aside.

Meanwhile, put the olive oil and the butter in a frying pan until hot.

When hot, add the chicken and let it cook at medium fire until it has a nice color.

Take out the chicken and in the same pan, if needed, add a bit more of butter and the crushed garlic.

Add the water (or the chicken broth), the juice from half of a lemon, the wine and the chopped dried tomatoes and let it simmer for 5 minutes.

Add the chicken, cover the pot and let everything cook at medium fire for 30-40 minutes or until the chicken is done.

When the chicken is tender and almost ready, add the fresh cream, the olives, salt and pepper and let it cook at slow fire 5 to 10 more minutes.

When ready, add chopped parsley and lemon slices and serve hot.
Enjoy!

The recipe is adapted from here .